Seafood panzerotti

Preparation:

Preparation: Roll out the dough into a very thin sheet (about 5 mm.) and cut it into 4 discs with a diameter of 14-15 cm. Finely slice the shallot and let it dry with 10 g of butter and 1 tablespoon of oil. Add the cleaned and chopped mushrooms, salt and pepper and cook over medium heat for 5 minutes. Fry the salmon steaks for a few moments in a pan with 20 g of butter and 1 tablespoon of oil; season with a pinch of salt, a pinch of paprika and the parsley. On each disc of dough, place a slice of salmon, a few mushrooms, a quarter of a hard-boiled egg and half anchovy fillet. Wet the edges of the dough and close it in a half moon shape and brush the surface of each bundle with the beaten yolk. Place the bundles on an oiled baking sheet and cook them in a hot oven at 220 degrees for 20 minutes.